Breakfast in a Muffin - Reduced Fat/Calorie

Breakfast in a Muffin - Reduced Fat/Calorie
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 115.1
  • Total Fat: 2.3 g
  • Cholesterol: 7.5 mg
  • Sodium: 833.2 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 6.0 g

View full nutritional breakdown of Breakfast in a Muffin - Reduced Fat/Calorie calories by ingredient
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Introduction

As promised, the lower calorie, lower fat, (and sugar free!) version of my original Breakfast in a Muffin :) As promised, the lower calorie, lower fat, (and sugar free!) version of my original Breakfast in a Muffin :)
Number of Servings: 6

Ingredients

    Batter:

    3/4 c flour
    1-3/4 tsp baking powder
    1/2 tsp salt
    1/2 tbs Splenda
    1/8 c Liquid Eggs
    1-1/2 tbs Blue Bonnet Light, melted
    1/4 c Maple Grove Farms Sugar Free Malple Syrup (set aside)

    Filling:
    1/2 c liquid eggs
    4 slices black forest ham (Land O Frost)
    1-1/2 slices Kaft 2% American Cheese (singles)

Tips

Specific brands are listed in order for nutritional information to be accurate (those are the brands I use) feel free to use your own brands! :)


Directions

Preheat oven to 375

For batter, mix dry ingredients, then add liquid eggs, milk, and melted butter (Blue Bonnet Light) stir well until mixture is mostly smooth.

Cut ham into very small pieces and heat in pan or microwave until warm. Cook eggs (about 1.5 min in microwave) and chop small. Divide 2 cheese slices into quarters (you will have 1/2 a slice left over, save it for an omlet tomorrow!)

Spray muffin pan with nonstick spray, and add 1tbs batter to bottom of each cup. Divide ham and eggs between each (about 1tbs of each per cup)

Drizzle about 1/2 tbs syrup over eggs and ham in each muffin, and pour the remainder syrup into pancake batter and stir.

Add cheese squares, one to each muffin. Fill muffin cups with remaining pancake batter (about 2tbs each), making sure to cover filling.

Bake at 375 for 10-12 min, or until muffins are lightly golden.

Serving Size: Makes 6 muffins

Number of Servings: 6

Recipe submitted by SparkPeople user SEAANDRA.

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